Name: Small Red Velvet Cake with Mini Hearts Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1/4 cup softened butter; 3/4 cup white sugar; 1/3 cup vegetable oil; 1 large room temperature egg; 1 tsp vanilla extract; 1 1/2 tsp white vinegar; 1 1/4 cups all-purpose flour; 1 Tbsp unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup buttermilk, room temperature; 1 1/2 tsp red gel food coloring; 5 oz cream cheese, softened; 1 cup powdered sugar; 1/2 tsp vanilla extract; 1 1/2 cups heavy whipping cream

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Introduction

This Small Red Velvet Cake with Mini Hearts is a charming treat perfect for any special occasion. Moist, tender, and richly flavored, it pairs a classic red velvet base with creamy, fluffy cream cheese frosting. Decorating with mini red hearts makes this cake as delightful to look at as it is to eat.

A white frosted cake with small red heart shapes evenly spaced on the outside. The cake has two thick layers of bright red sponge visible where a slice is being lifted out by a woman's hand holding a cake server. Between the red layers is a smooth white cream layer matching the outside frosting. The cake sits on a white plate placed on a white marbled surface, and there is a blurred glass in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup softened butter
3/4 cup white sugar
1/3 cup vegetable oil
1 large room temperature egg
1 tsp vanilla extract
1 1/2 tsp white vinegar
1 1/4 cups all-purpose flour
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk, room temperature
1 1/2 tsp red gel food coloring
5 oz cream cheese, softened
1 cup powdered sugar
1/2 tsp vanilla extract
1 1/2 cups heavy whipping cream

Instructions

Step 1: In a large bowl, beat together the softened butter until creamy. Add the white sugar and continue beating for about 2 minutes until combined and fluffy.
Step 2: Add the vegetable oil, room temperature egg, vanilla extract, and white vinegar. Beat again until fully incorporated.
Step 3: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Step 4: Add half of the dry ingredients to the wet ingredients and beat until combined. Pour in the buttermilk and mix fully. Then add the remaining dry ingredients and mix again.
Step 5: Add the red gel food coloring and beat until the color is fully incorporated.
Step 6: Pour the batter evenly into two greased and parchment-lined 6-inch cake pans. Bake in a preheated oven at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: While the cake cools, prepare the cream cheese frosting. Using a hand mixer, whip the softened cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Reserve about 1/2 cup of frosting and dye it red.
Step 8: Frost the cooled cakes with the cream cheese frosting. Use the red-dyed frosting to pipe mini hearts or decorate as you prefer.

Tips & Variations

For a richer flavor, use full-fat buttermilk or add a splash of vanilla syrup to the batter.
If you don’t have red gel food coloring, beet juice powder can be a natural alternative.
Try adding a teaspoon of instant coffee powder to the batter to deepen the cocoa flavor.
Use a piping bag with a small round tip to create uniform mini hearts for a polished look.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, let the cake sit at room temperature for about 20 minutes for the best texture. Leftover frosting can be kept in a sealed container and used within 2 days.

How to Serve

A white frosted cake decorated with small red heart shapes covering the outside surface. The cake is cut to show two thick layers of deep red sponge separated by a smooth white cream layer. The texture of the red sponge looks soft and moist, while the cream frosting appears smooth and even. The cake sits on a white plate, with a woman's hand holding a silver cake server to lift the slice. The background is a white marbled surface with blurred objects in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute the buttermilk with a plant-based milk mixed with a tablespoon of vinegar. Use dairy-free cream cheese and non-dairy whipping cream alternatives for the frosting.

How do I prevent the cake from drying out?

Be careful not to over-bake the cake. Check for doneness a few minutes before the recommended baking time by inserting a toothpick. Also, ensure the cake is well-covered or stored airtight to maintain moisture.